Beef Stew Recipe by Rachael Ray

13 Apr

I make this stew periodically in my cast iron pot and slow cook it all afternoon.  Today I made it and will serve it with homemade tortilla’s and guacamole.  It’s smells incredible while simmering all day and nothing makes me happier than eating delicious Mexican food with kids who are eating and not whining for mac and cheese!  I omit the bacon and add  corn.

Here’s my pic…



  • 6 ancho chiles
  • 2 cups beef stock
  • Vegetable or olive oil, for drizzling
  • 4 ounces smoky good quality bacon, chopped
  • 2 pounds beef top round, cut into bite-size chunks
  • Kosher salt and freshly ground black pepper
  • 2 medium onions, finely chopped
  • 4 large cloves garlic, finely chopped or grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • About 2 teaspoons unsweetened cocoa
  • About 1/2 teaspoon ground cinnamon
  • About 1/2 teaspoon ground cloves
  • 1 (12-ounce) bottle Mexican-style lager beer (recommended: Negra Modelo)
  • 1 (14-ounce) can whole, diced or crushed fire-roasted tomatoes
  • 1 tablespoon honey
  • Juice of 1 lime

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